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Skyr






Scandinavian Dairy Industry 1(4): 240, 242

Skyr

After describing traditional farm-house methods for manufacture of skyr, an Icelandic fresh cheese, a modern factory process is given. This involves pasteurization of skim milk, cooling to 40 degrees C, culturing and renneting to pH 5.2 (4-6 h) then to pH 4.1-4.2 (18 h at 18 degrees C), heating to 67 degrees C for 15 s, cooling to 30 degrees C, then separating curd in a quarg separator. Skyr contains approx. 82.5% water, 17.5% TS, 13.3% protein, 2.4% lactose, 8.0% minerals and 0.4% fat.

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Accession: 001684931



Related references

Skyr and skyrwhey. Milk Industry, UK 90(3): 29, 1988

Tests on the manufacture of skyr. Bilag Arsberetn. St. Fors<o>gsmejeri. 55-59, 1966

Skyr - a traditional Icelandic speciality. Meieriposten 77(10): 280-284, 1988

Skyr, an Icelandic national dish. Nordisk Mejeriindustri 11(8): 64-65, 1984

In Iceland they boil fish in skyr whey. North European Food and Dairy Journal 53(5): 162-163, 1987

Fastingar skyr abrodd: En orienterande studie. Fauna och Flora (Stockholm) 97(2): 8-11, 2002

Micro-organisms in Icelandic curd (Skyr). Vorratspfl. u. Lebensmittelforsch, 3: 3/4, 122-129, 1940

Bakteriologische Untersuchungen ueber das islandische Sauermilchpraparat Skyr. Zentralbl Bakt Ii Abt 102(12/14): 260-261, 1940

Bacteriological examination of the Icelandic sour milk product Skyr. Zbl. Bakt., II. 102: 12/14, 260-261, 1940

The Icelandic speciality 'skyr' - a method of manufacture dating from the era of the sagas. Nordisk Mejeriindustri 5(4): 174-176, 1978